Abstract This research aimed to maintain the quality and shelf life of Capsicum chinense Jacq. var habanero by developing and applying an innocuous, environmentally friendly, and economical edible coating based on agar and mango peel extract as a potential postharvest treatment alternative for habanero chili as it is a perishable fruit susceptible to physiological deterioration. The study was carried out during 2021, in the city of Mérida, Yucatan. The coating was tested for solubility, moisture, opacity, antioxidant capacity, and biodegradability, while the habanero chilies with coating were evaluated for texture, acidity, moisture, total polyphenol content, vitamin C, capsaicin, and antioxidant capacity. The results showed that coated chilies stored at 4 °C had a longer shelf life and a significant effect of coating was observed on the parameters of texture, capsaicin content and the percentage of free radical inhibition, which makes it an appropriate technology for the preservation of habanero chilies.

Resumen Esta investigación presentó como objetivo mantener la calidad y vida de anaquel del Capsicum chinense Jacq. var. habanero, mediante el desarrollo y aplicación de un recubrimiento comestible inocuo, amigable con el ambiente y económico a base de agar y de extracto de cáscara de mango como una alternativa potencial de tratamiento poscosecha para el chile habanero por ser un fruto perecedero y susceptible a deterioro fisiológico. El estudio se llevó a cabo durante el año 2021, en la ciudad de Mérida, Yucatán. Al recubrimiento se le realizaron pruebas de solubilidad, humedad, opacidad, capacidad antioxidante y biodegradabilidad, en tanto que, a los chiles habaneros con recubrimiento se les evaluaron los parámetros de textura, acidez, humedad, contenido de polifenoles totales, vitamina C, capsaicina y capacidad antioxidante. Los resultados mostraron que los chiles con recubrimiento y almacenados a 4 °C presentaron una mayor vida de anaquel y se observó un efecto significativo del recubrimiento sobre los parámetros de textura, contenido de capsaicina y en el porcentaje de inhibición de radicales libres, lo que lo convierte en una tecnología apropiada para la conservación del chile habanero.

ABSTRACT This article evaluates the impact of a training project, the Business Accelerator for Women-Led Artisanal Enterprises, driven Universidad Tecnológica Empresarial de Guayaquil with support from the French Embassy in Ecuador. The study focuses on how mentorship and support in business and marketing skills influence creativity, economic empowerment, and success in the commercialization of non-perishable goods in women's enterprises. Using a mixed-methodological approach, the perception of 50 participants was assessed through surveys and focus groups. The workshops, conducted online, covered topics such as women's artisanal entrepreneurship, leadership, empowerment, and digital marketing. The results showed a improvement in knowledge and skills, highlighting empowerment in pricing definition and effective use of social networks. The participants also reflected a strengthening in leadership and self-confidence. The study suggests the effectiveness of these workshops and highlights the importance of integrating technical and social aspects in women's entrepreneurship.

RESUMEN Este artículo evalúa el impacto de un proyecto de capacitación, la Aceleradora de Negocios para Emprendimientos Artesanales Liderados por Mujeres, impulsado por la Universidad Tecnológica Empresarial de Guayaquil con apoyo de la Embajada de Francia en Ecuador. El estudio se enfoca en cómo las mentorías y el acompañamiento en habilidades empresariales y de marketing influyen en la creatividad, el empoderamiento económico y el éxito en la comercialización de bienes no perecederos en emprendimientos femeninos. Utilizando un enfoque metodológico mixto, se evaluó la percepción de 50 participantes a través de encuestas y focus groups. Los talleres, impartidos online, abarcaron temas como emprendimiento artesanal femenino, liderazgo, empoderamiento y marketing digital. Los resultados mostraron una mejora en conocimientos y habilidades, destacando el empoderamiento en la definición de precios y uso efectivo de redes sociales. Las participantes también reflejaron un fortalecimiento en liderazgo y autoconfianza. El estudio sugiere la efectividad de estos talleres y resalta la importancia de integrar aspectos técnicos y sociales en el emprendimiento femenino.

Resumen La frutilla chilena (Fragaria chiloensis) es una especie nativa de Chile. Es un fruto apreciado por los consumidores por sus propiedades organolépticas, pero es altamente perecedero. Dado que es un fruto no climatérico, debe ser cosechado en el momento óptimo de maduración para asegurar su calidad durante la comercialización. La calidad de estos frutos se mide por apariencia, sabor, aroma, valor nutricional y firmeza, la cual experimenta cambios durante el proceso de maduración. La especie presenta una alta tasa de pérdida de firmeza o ablandamiento, que se asocia a la elevada actividad de enzimas de las fracciones hemicelulosa y pectina de la pared celular, como la poligalacturonasa, a-arabinofuranosidasa, p-galactosidasa, endo-glucanasa, p-xilosidasa, xiloglucano endotransglicosilasa/hidrolasa y ramnogalacturonano liasa en diversas etapas de maduración. La firmeza es un atributo clave para la comercialización y la mantención de la calidad organoléptica, por lo que su control es necesario durante el almacenamiento. Para ello, se han investigado los efectos de tratamientos pre o postcosecha, como atmósferas modificadas, y aplicaciones exógenas de calcio, auxina, metil jasmonato, quitosano y sulfuro de hidrógeno, que contribuyen a mantener este atributo al reducir la solubilización de las pectinas, así como otros aspectos de la calidad organoléptica y nutricional durante el almacenamiento. Esta revisión bibliográfica presenta hallazgos sobre la biología de maduración de Fragaria chiloensis, las investigaciones más recientes sobre el fenómeno de ablandamiento y sus bases bioquímicas y moleculares, así como intervenciones orientadas a mantener la calidad y extender la vida postcosecha de este fruto.

Abstract The Chilean strawberry (Fragaria chiloensis) is a native species to Chile. Consumers value this fruit for its organoleptic properties, but it is highly perishable. Since it is a non-climacteric fruit, harvesting at the optimum ripening stage is essential to ensure its quality during commercialization. In this fruit, quality is determined by appearance, flavor, aroma, nutritional value, and firmness, which changes during ripening. The species presents a high rate of firmness loss or softening, associated with the elevated enzymatic activity of cell wall-modifying enzymes of the pectin and hemicellulose fractions, such as polygalacturonase, a-arabinofuranosidase, p-galactosidase, endo- glucanase, p-xylosidase, xyloglucan endotransglycosilase/hydrolase and rhamnogalacturonan lyase at different ripening stages. Firmness is a key trait for commercialization and organoleptic quality; hence, its management during storage is necessary. Different studies have investigated the effects of pre or postharvest treatments, such as modified atmosphere packaging and exogenous applications of calcium, auxin, methyl jasmonate, chitosan, and hydrogen sulfide, which maintain fruit firmness by reducing pectin solubilization and improve other attributes responsible for organoleptic and nutritional quality during storage. This literature review focuses on the ripening biology of Fragaria chiloensis and recent findings regarding softening and its biochemical and molecular basis, as well as interventions oriented to maintain the quality and extend the shelf-life of this fruit.

Abstract Yacon is a functional food that is rich in fructooligosaccharides (FOS) and highly perishable, which requires inexpensive methods for its preservation. The objectives of this research were to model the kinetics of convection drying of yacon slabs and to assess the effect of air velocity on the temperature record of the heating zone controlled by the Proportional-Integral-Derivative control system (PID). Different temperatures (60, 70, and 80 °C) at constant air velocity (0.87 m s-1) were evaluated in a convective tray drying system. To determine the effect of air velocity on the PID temperature controller, different air velocities (0.81-2.06 m s-1) at constant temperature (70 °C) were studied. The results showed that Page’s model was the best fitting of the data obtained, the effective diffusivity of convective drying of yacon ranged from 1.22x10-10 to 1.9x10-10 m2 s-1 and the activation energy was 21.76 kJ mol-1. With PID temperature control, it was observed that the best drying rate and lowest temperature signal error occurred at an air velocity of 1.46 m s-1, where the temperature signal was more stable and closer to the reference temperature. In conclusion, the kinetic modeling of the convective drying of yacon provides optimal drying parameters as well as behavior of mass and heat transfer phenomena, particularly considering that the effect of air velocity influences the drying kinetics and the PID temperature control of the dryer.

Abstract Healthy fish populations lead to healthy aquatic ecosystems and it is our responsibility to be a part of the solution. Fish is one of the most favored foods and is suitable for people of all ages. Fish is an essential source of protein, vitamins, and minerals and a source of income for millions of people. Human population growth and climate change are putting a strain on our food system, demanding the development of sustainable services to enhance global food production and its security. Food safety is an intricate problem in both developed and developing countries. Fresh fish is a highly perishable food with a limited life span; as a result, it must be delivered and kept carefully to minimize deterioration and assure safety. Fish spoilage is linked to biochemical changes that occur post-harvest, such as storage and transportation. These modifications can account for fish spoilage by altering the taste, texture, and appearance. Fish harvesting, distribution, and post-harvest handling are all unhygienic, resulting in poor and unpredictable fish quality in the market. Many innovative and effective control measurements of various bacteria in fish have been proposed and evaluated. This review is a systematic approach to investigating post-harvest fish spoilage, its assessment, and control strategies. solution ages protein vitamins system security countries span result postharvest, postharvest post harvest, harvest transportation taste texture appearance harvesting distribution unhygienic market evaluated assessment strategies

Resumo O peixe é um alimento popular e adequado para pessoas de todas as idades. É uma fonte essencial de proteínas, vitaminas e minerais, assim como uma fonte de renda para milhões de pessoas. O crescimento da população humana e as alterações climáticas tensionam nosso sistema alimentar, exigindo o desenvolvimento de serviços sustentáveis para melhorar a produção alimentar global e a sua segurança. A segurança alimentar é um problema complexo tanto para países desenvolvidos quanto para países em desenvolvimento. O peixe fresco é um alimento altamente perecível e com vida útil limitada, consequentemente, deve ser transportado e armazenado com cuidado para minimizar a deterioração, garantindo a segurança de seu consumo para a saúde. A deterioração do peixe está ligada a alterações bioquímicas que ocorrem após a captura, tais como armazenamento e transporte. Essas modificações podem ser responsáveis pela deterioração do peixe, alterando o sabor, a textura e a aparência. A despesca, distribuição e manejo pós-captura do peixe tendem a ser pouco higiênicos, resultando em uma baixa e imprevisível qualidade do peixe no mercado. Diversas medidas de controle inovadoras e eficazes em relação a diferentes bactérias encontradas em peixes foram propostas e avaliadas na literatura especializada. A presente revisão é uma abordagem sistemática que visa investigar a deterioração pós-captura do peixe, sua análise e estratégias de controle. idades proteínas minerais limitada consequentemente saúde captura transporte sabor aparência despesca póscaptura pós higiênicos mercado especializada

ABSTRACT Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist. The experiments were performed using a split-plot scheme, in which the plots corresponded to the treatments (ozone concentration or exposure time) and the subplots to the storage time, following a completely randomized design with three replicates. In the first experiment, ozone gas concentrations were tested (10 and 20 mg L-1) at exposure times of 15, 30, and 45 min. Corresponding control treatments included fruits that were non-exposed to ozone gas. In the second experiment, an ozone concentration was set (20 mg L-1) for exposure times of 3, 5, and 7 min. Exposure to ozone-free mist for 3, 5, and 7 min and control treatment were performed. The quality parameters of lychee fruits were assessed immediately after treatment (day 0) and on days 2, 4, 6, 7, and 8. Ozone gas was more effective for postharvest preservation of lychee than ozonated mist. Ozone gas was also proven to be more efficient than ozonated mist in maintaining the color of lychee peels. The effects of ozone gas and ozonated mist on pulp characteristics (Dif*, h*, and C*) were similar. Ozonated mist is recommended for vegetable species with an outer waxy cuticle or a high tolerance to water. lychees splitplot split plot scheme time replicates experiment 10 (1 2 L1 L 1 L-1 15 30 4 nonexposed non exposed (2 3 5 ozonefree free day 0 6 8 peels Dif*, Dif (Dif* h h* C* C similar water ( L- Dif* (Dif

RESUMO A lichia é uma fruta perecível e a aplicação do ozônio destaca-se como uma tecnologia promissora na preservação da qualidade destes frutos. O objetivo deste estudo foi determinar os efeitos da aplicação do gás O3 e névoa ozonizada na qualidade físico-química de lichia. Foram realizados dois ensaios: gás ozônio e névoa ozonizada. Os experimentos foram conduzidos em esquema de parcelas subdivididas, tendo nas parcelas os tratamentos (concentrações de ozônio e tempos de exposição) e nas subparcelas os tempos de armazenamento, em delineamento inteiramente casualizado (DIC) com três repetições. No primeiro experimento foram testadas duas concentrações do gás ozônio (10 e 20 mg L-1) nos tempos de exposição de 15, 30 e 45 min. O tratamento controle correspondeu a frutas não expostas ao gás. No segundo experimento, foi definida uma concentração de 20 mg L-1 de ozônio nos tempos de exposição de 3, 5 e 7 min. Os frutos também foram expostos à névoa sem ozônio por 3, 5 e 7 min. Os parâmetros de qualidade das lichias foram avaliados após o tratamento (dia 0) e nos dias 2, 4, 6, 7 e 8. O gás ozônio foi mais eficiente na preservação da qualidade pós-colheita da lichia e na preservação da cor da casca dos frutos em relação à névoa ozonizada. Os efeitos do gás e névoa sobre as características da polpa (Dif*, h* e C*) foram semelhantes. O uso da névoa ozonizada é recomendado em vegetais com maior presença de cera cuticular ou maior tolerância a água. destacase destaca se físicoquímica físico química ensaios subdivididas armazenamento DIC (DIC repetições 10 (1 2 L1 L 1 15 3 4 min L- dia 0 6 8 póscolheita pós colheita Dif*, Dif (Dif* h C* C semelhantes água ( Dif* (Dif

Abstract Strawberry (Fragaria x ananassa Duch.) is a highly perishable fruit whose characteristics make it susceptible to developing microorganisms. Plant extracts have been studied as an alternative to pesticides to control spoilage microorganisms, responding to the expectation of the population seeking a healthier way of life. The fungus Botrytis cinerea is a facultative pathogen of vegetables, which can affect all stages of the development of several fruits, such as the strawberry, where it causes gray rot. Trichilia catigua (catuaba), Paullinia cupana (guarana), Stryphnodendron barbatiman (barbatimão), and Caesalpinia peltophoroides (sibipiruna) are planted in the Brazilian flora and have demonstrated pharmacological properties in their extracts. This work aimed to treat strawberries with a biodegradable film containing extracts of these species to evaluate strawberry conservation. There were notable distinctions in mass loss between the extract-treated and control samples. The pH, total acidity (TA), and soluble solids parameters exhibited consistently significant means across both sets of samples. Luminosity increased over the course of days in the color parameters, with the exception of strawberries coated with guarana. The red color showed greater intensity, except for those coated with barbatimão extract. Considering the results, it is possible to conclude that the coatings used can become an alternative to enhance the conservation of strawberries. Fragaria Duch. Duch microorganisms life vegetables fruits rot catuaba, catuaba , (catuaba) guarana, guarana (guarana) barbatimão, (barbatimão) sibipiruna (sibipiruna extracttreated extract treated samples pH TA, TA (TA) intensity results (catuaba (guarana (barbatimão (TA

Resumo O morango (Fragaria x ananassa Duch.) é uma fruta altamente perecível cujas características o tornam suscetível ao desenvolvimento de microrganismos. Extratos vegetais têm sido estudados como alternativa aos agrotóxicos para o controle de microrganismos deteriorantes, atendendo a expectativa da população que busca um estilo de vida mais saudável. O fungo Botrytis cinerea é um patógeno facultativo de hortaliças, podendo afetar todas as fases do desenvolvimento de diversas frutas, como o morango, onde causa a podridão cinzenta. Trichilia catigua (catuaba), Paullinia cupana (guarana), Stryphnodendron barbatiman (barbatimão) e Caesalpinia peltophoroides (sibipiruna) são plantados na flora brasileira e têm demonstrado propriedades farmacológicas em seus extratos. Este trabalho teve como objetivo tratar morangos com filme biodegradável contendo extratos dessas espécies para avaliar a conservação do morango. Houve diferenças significativas entre as amostras de extrato e controle para perda de massa. Os parâmetros pH, acidez titulável e sólidos solúveis mantiveram a mesma média significativa entre as amostras. Houve aumento da luminosidade ao longo dos dias nos parâmetros de cor, exceto nos morangos revestidos com guaraná. A cor vermelha foi mais acentuada, exceto para os revestidos com extrato de barbatimão. Considerando os resultados, é possível concluir que os revestimentos utilizados podem se tornar uma alternativa para potencializar a conservação dos morangos. Fragaria Duch. Duch deteriorantes saudável hortaliças frutas cinzenta catuaba, catuaba , (catuaba) guarana, guarana (guarana) barbatimão (barbatimão sibipiruna (sibipiruna massa pH guaraná acentuada resultados (catuaba (guarana

Resumen: La frutilla (Fragaria ananassa) posee compuestos bioactivos de interés nutricional y elevada actividad antioxidante, que pueden conferir importantes beneficios a la salud humana. Sin embargo, son productos altamente perecederos. El objetivo de este trabajo fue deshidratar frutillas por secado convectivo, para extender su vida útil. Se ensayaron tres temperaturas del aire de secado: 60º, 70º y 80 ºC y una velocidad de 0,7 m/s. Para caracterizar las harinas obtenidas, se midió el color, la capacidad antimicrobiana y antioxidante, el contenido de antocianinas y de compuestos fenólicos totales (CPT), en extractos hidroalcohólicos generados por agitación. La harina de frutillas obtenida conservó o incrementó el contenido de CPT y la capacidad antioxidante, particularmente cuando la materia prima se deshidrató a 70 ºC. El contenido de antocianinas disminuyó y el color también fue modificado. Se evidenció la potencialidad de las harinas de frutillas para su aprovechamiento como ingrediente en la formulación de alimentos, por sus aportes de compuestos bioactivos.

Abstract: The strawberry (Fragaria ananassa) has bioactive compounds of nutritional interest and high antioxidant activity, which bestows important benefits to human health. However, they are highly perishable products. The objective of this work was to dehydrate strawberries by convective drying, to extend their useful life. Three drying air temperatures were tested: 60º, 70º and 80 ºC and a speed of 0.7 m/s. To characterize the flours obtained, the color, antimicrobial and antioxidant capacity, the content of anthocyanins and total phenolic compounds (CPT) were measured in hydroalcoholic extracts, generated by shaking. The strawberry flour obtained preserved or increased the CPT content and the antioxidant capacity, particularly when the raw material was dehydrated at 70 ºC. The anthocyanin content decreased and the color was also modified. The potential of strawberry flours for its use as an ingredient in food formulation was evidenced, due to its contributions of bioactive compounds.

RESUMEN La papaya es una fruta climatérica altamente perecedera. La antracnosis, enfermedad provocada por hongos, es una de las principales causas de pérdida poscosecha. La actividad de extractos vegetales ha permitido la inhibición del desarrollo de microorganismos, en particular se ha reportado la actividad antifúngica de aceites esenciales. El objetivo de la presente investigación fue evaluar el efecto de un recubrimiento biodegradable a base de quitosano con aceite esencial de cítricos, aplicado en etapa poscosecha, en las propiedades físicoquímicas, fisiológicas e inhibición del crecimiento del hongo Colletotrichum gloeosporioides en frutos de papaya (Carica papaya L.). El recubrimiento se preparó con quitosano, glicerol, ácido acético, aceite esencial de Citrus reticulata (0.5 %, 1.0 % y 1.5 %) y Tween® 80. La solución se aplicó con una brocha en la epidermis de los frutos de papaya y se almacenaron a temperatura ambiente (24 °C ± 2 °C) por 10 d, junto con los frutos testigo. Las variables evaluadas en los frutos fueron color, pH, sólidos solubles totales (SST), firmeza, pérdida de peso, producción de CO2, de etileno y daño por antracnosis. Se utilizó un modelo estadístico completamente al azar. Los datos se sometieron al análisis de varianza (ANOVA) y comparación de medias por la prueba de Tukey (P < 0.05). El recubrimiento aplicado retrasó el cambio de color de la epidermis de los frutos de papaya, la pérdida de peso, firmeza y SST respecto a los frutos testigo. Los cambios estuvieron asociados a la modificación de la tasa de respiración y de producción de etileno de los frutos con recubrimiento. La matriz del quitosano conteniendo aceites escenciales, usada como recubrimiento, mejoró significativamente la vida de anaquel de la papaya y disminuyó más del 80 % el daño por antracnosis.

ABSTRACT Papaya is a highly perishable climacteric fruit. Anthracnose, a disease provoked by fungus, is one of the main causes of postharvest losses. The activity of plant extracts has allowed the inhibition of the development of microorganisms; in particular, the antifungal activity of essential oils has been reported. The aim of this research was to evaluate the effect of a biodegradable antifungal coating based on chitosan with citrus essential oil in the physicochemical and physiological properties and the antifungal activity of postharvest papaya (Carica papaya L.). The coating was prepared with chitosan, glycerol, acetic acid, essential oil of Citrus reticulata (0.5 %, 1.0 % and 1.5 %) and Tween® 80. The solution was applied with a brush to the epidermis of the postharvest papaya fruits and stored at room temperature (24 °C ± 2 °C) for 10 d. The variables evaluated in the fruits were color, pH, °Brix, firmness, weight loss, production of CO2 and ethylene and anthracnose damage. An analysis of variance (ANOVA) was performed under a completely randomized design and a comparison of Tukey means (P < 0.05). The coating applied delayed the color change of the epidermis of the papaya fruits, these maintained the high firmness values with respect to the control fruits. The changes were associated with the modification of the respiration rate and ethylene production of the coated fruits. The chitosan matrix containing essential oils used as a coating significantly improved shelf life of papaya and decreased anthracnose damage by 80 %.

ABSTRACT Objectives To investigate how families and social referents adopted different policies to deal with food insecurity suffered by children under vulnerable circumstances during the COVID-19 isolation in the Province of Mendoza, Argentina. Methods Exploratory and qualitative study. The intentional sample included adults responsible for feeding children and adolescents who reside in vulnerable neighbourhoods of Mendoza -in households that had food insecurity before the pandemic. Semi-structured interviews (April to June 2021) were conducted with mothers or grandmothers (n:27) and social referents (n:15). The analysis was guided by Glaser and Strauss' method of constant comparison. Results Adults in the families' work in the informal economy. In the face of the health and economic crisis, support networks were established between neighbours, families, and community organizations in all the social spaces studied. All dining rooms maintained their activities during the pandemic. The assessment of direct food assistance, through the delivery of bags of dry food, was of significant help. Generally, the food provided by the state, provincial and national levels was not very varied and focused on non-perishable foods. Monetary transfers extended the options for children's access to food. Conclusions Public policies implemented by the state to face food insecurity suffered by children during the pandemic were important for families and the social references interviewed. However, they expressed objections that should be considered so that the design of future policies considers the subjectivity of their recipients and strengthens the initiatives and efforts of community-based organizations.

RESUMEN Objetivo Indagar los modos en que las familias y referentes sociales adoptaron diferentes políticas para enfrentar la inseguridad alimentaria de infancias vulnerables de la provincia argentina de Mendoza durante el aislamiento por COVID-19. Método Estudio exploratorio y cualitativo. La muestra intencional incluyó a adultos responsables de la alimentación de niños y adolescentes que residen en hogares que registraban inseguridad alimentaria antes de la pandemia. Se realizaron entrevistas semiestructuradas (abril a junio 2021) a madres y/o abuelas (n:27) y a referentes sociales (n:15). El análisis de la información se orientó por el método de comparación constante de Glaser y Strauss. Resultados Los adultos participantes de la investigación trabajan en la economía informal. Ante la crisis económica que desencadenó el aislamiento dispuesto por el Gobierno para prevenir el COVID-19, activaron redes de ayuda entre vecinos y organizaciones comunitarias en todos los espacios sociales estudiados. Comedores y merenderos barriales mantuvieron e incrementaron sus actividades en pandemia. En general, la alimentación entregada por el estado provincial y nacional fue poco variada y se focalizó en alimentos no perecederos. Las transferencias monetarias ampliaron las opciones de acceso a la alimentación de los niños. Conclusiones Las políticas públicas implementadas para enfrentar la inseguridad alimentaria de las infancias en pandemia fueron significativas para las familias y referentes sociales entrevistadas. Sin embargo, manifiestan reparos que deberían contemplarse, de modo tal que el diseño de futuras políticas tenga en cuenta la subjetividad de sus destinatarios y fortalezca iniciativas y esfuerzos de las organizaciones barriales.

RESUMO Os frutos do tomateiro têm alta perecibilidade havendo a necessidade da adoção de técnicas que mantenham e prolonguem sua vida útil pós-colheita. Estudos recentes têm utilizado microalgas como recobrimento comestível em frutos, por ser uma alternativa rica em nutrientes e reduzir perda de massa e respiração do fruto e assim retardar a senescência. Objetivou-se avaliar a aplicação de revestimentos a base de microalgas com ou sem o uso de embalagem com atmosfera modificada (policloreto de vinila) na conservação pós-colheita de tomate. O delineamento utilizado foi inteiramente casualizado, em arranjo fatorial 4x2, com quatro revestimentos (sem revestimento, revestimento com Spirulina platensis sp., Chlorella sp. e Scenedesmus sp.) e duas condições [com e sem PVC (policloreto de vinila)], totalizando 8 tratamentos, com quatro repetições, constituída por um fruto cada. Armazenados por 7 dias a 10±2ºC e 55±5% UR e avaliados na colheita e no último dia de armazenamento. Os frutos recobertos com Chlorella sp. sem o PVC e Scenedesmus sp. associado ao PVC, tiveram as menores perdas de massa, representando redução de 73,79% e 78,47%, respectivamente, em relação ao controle. Além da perda de massa, também tiveram destaque nos teores de ácido ascórbico (18,91 e 16,97 mg/100 g). As microalgas Chlorella sp. e Scenedesmus sp. podem ser utilizadas no revestimento de frutos do tomateiro ‘Santa Clara’ para manter suas características físico-químicas ao longo de 7 dias de armazenamento. A utilização do recobrimento com filme PVC auxilia na manutenção dessas características, diminuindo a taxa de perecibilidade dos frutos. póscolheita. póscolheita pós colheita. senescência Objetivouse Objetivou se policloreto vinila tomate casualizado 4x2 x sp vinila, , vinila)] tratamentos repetições cada 102ºC ºC 10 2ºC 555 55 5 55±5 armazenamento 7379 73 79 73,79 7847 78 47 78,47% respectivamente controle 18,91 1891 18 91 (18,9 1697 16 97 16,9 mg100 mg 100 mg/10 g. g . g) Santa Clara físicoquímicas físico químicas 4x 1 55± 737 73,7 784 4 78,47 18,9 189 9 (18, 169 16, mg10 mg/1 73, 78,4 18, (18 mg1 mg/ 78, (1 (

ABSTRACT Tomato fruits are highly perishable. In this sense, adopting techniques to maintain and extend its shelf life is essential. Recent studies have used microalgae as an edible coating for fruit, as it is a nutrient-rich alternative and reduces fruit mass loss and respiration, delaying senescence. The aim of this study was to evaluate the application of microalgae-based coatings with or without the use of modified atmosphere packaging, polyvinyl chloride (PVC), in post-harvest tomato conservation. The design used was completely randomized, in a 4x2 factorial arrangement, with four coatings (no coating, coating composed of Spirulina platensis sp., Chlorella sp. and Scenedesmus sp.) and two conditions (with and without PVC), totalizing 8 treatments, with four replicates, consisting of one fruit each. Stored for 7 days at 10±2ºC and 55±5% UR and evaluated at harvest and on the last day of storage. The fruits coated with Chlorella sp. without PVC and Scenedesmus sp. associated with PVC, showed the lowest mass losses, representing a reduction of 73.79% and 78.47%, respectively, in relation to the control. In addition to mass loss, the levels of ascorbic acid (18.91 and 16.97 mg/100 g), citric acid (4.02 and 4.01), respectively, and the SS/AT ratio also stood out. The microalgae Chlorella sp. and Scenedesmus sp. can be used in coating ‘Santa Clara’ tomato fruits to maintain their physicochemical characteristics over 7 days of storage. The use of PVC film coating helped maintain these characteristics, reducing the perishability of the fruits. perishable sense essential nutrientrich nutrient rich respiration senescence microalgaebased based packaging , (PVC) postharvest post conservation randomized x 4x arrangement no sp PVC) treatments replicates each 102ºC ºC 10 2ºC 555 55 5 55±5 storage losses 7379 73 79 73.79 7847 78 47 78.47% respectively control 18.91 1891 18 91 (18.9 1697 16 97 16.9 mg100 mg 100 mg/10 g, g g) 4.02 402 4 02 (4.0 4.01, 401 4.01 01 4.01) SSAT SS AT out Santa Clara (PVC 1 55± 737 73.7 784 78.47 18.9 189 9 (18. 169 16. mg10 mg/1 4.0 40 0 (4. 73. 78.4 18. (18 mg1 mg/ 4. (4 78. (1 (

Abstract With the global promotion of healthy diet, people's demand for freshness of food has risen, so extending the shelf life of food has become a hot topic now. Electrostatic field is widely concerned because it has the advantages of simple equipment, low cost, low maintenance, low energy consumption, one investment can be used for a long time, flexible operation, no drug pollution, no secondary pollution to the environment, and can better retain the original quality and flavor of food. As a non-thermal physical preservation technology, electrostatic field preservation can produce ozone and electric ions to kill bacteria inside and outside the food and reduce the enzyme activity, so as to play the effect of preservation. In this paper, based on the introduction of the working principle and mechanism of action of electrostatic field processing technology, the research progress of the application of this technology in different perishable food sterilization and preservation is described, and the limitations of electrostatic field technology are proposed, in order to provide a theoretical basis for the processing application of electrostatic field in perishable food and to provide guidance for the industrial production of electrostatic field. diet peoples people s risen now equipment cost maintenance consumption time operation environment nonthermal non thermal activity paper described proposed

Abstract Royal Jelly (RJ) is a unique functional food having rich nutrient composition. Due to its extremely sensitive and perishable nature, the cold chain is inevitable to maintain the biological properties of RJ. Microencapsulation is considered as an alternative technology for commercial RJ forms, owing to the elimination of cold-chain requirements. The objective of the study is to evaluate the microencapsulation of RJ and its protective effect on the 10-HDA content as well as on the antimicrobial activity during a defined storage period. Microcapsules were formed by utilizing alginate cross-linking technique in the encapsulator (Buchi B-390, Flawil, Switzerland) under 450 mbar. The antibacterial and antifungal activity of fresh and microencapsulated royal jelly (MRJ) was examined, comparatively. The possible changes in antimicrobial activity in the 1st, 3rd, and 6th months were evaluated considering the changes in 10-HDA levels. The antimicrobial efficiency of RJ on test bacteria (Micrococcus luteus, Staphylococcus epidermis, Salmonella Enteritidis, Escherichia coli) and yeast (Candida albicans, Candida parapsilosis) was maintained throughout the storage period. On the other hand, antifungal activity on test molds (Penicillium digitatum, Aspergillus flavus) slightly decreased from the 3rd month. No significant difference between 10-HDA contents was observed until the end of storage (p˃0.05). The results indicate that microencapsulation retains the 10-HDA content of RJ for six months and is a promising method enabling storage at room temperature. (RJ composition nature forms coldchain requirements 10HDA HDA 10 period crosslinking cross linking Buchi B390, B390 B 390, 390 B-390 Flawil Switzerland 45 mbar MRJ (MRJ examined comparatively 1st st rd th levels Micrococcus luteus epidermis Enteritidis coli albicans parapsilosis hand Penicillium digitatum flavus month p˃0.05. p005 p p˃0.05 . 0 05 (p˃0.05) temperature 1 B39 39 B-39 4 p00 p˃0.0 (p˃0.05 B3 3 B-3 p0 p˃0. (p˃0.0 B- p˃0 (p˃0. p˃ (p˃0 (p˃ (p

Abstract Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot air drying (MAHD) at different temperatures (45 ºC, 55 ºC, 65 ºC) and microwave power densities (0, 0.5, 1 W/g). Optimum process parameters were estimated by the central composite design of response surface methodology (RSM). The results showed that the temperature and power density had a significant effect on response variables. Optimum conditions of moisture content (9.54%), time (100 minutes) and change in color (7.54) were found at 65 ºC and 1 W/g microwave power density (MWPD). Then the samples dried at optimum conditions were stored at ambient temperature and analyzed for color, moisture content, texture and total fungal count at regular intervals for 75 days. The results showed a non-significant change in color and fungal counts from 10.45 to 10.73 and from 0.45 to 0.69 log cfu/g respectively, and a significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days. While increasing firmness resulted in increased force and energy to the breaking point and micrographs of electron microscope showed shrinkage in cell structure along with storage. The brittleness of apple sticks increased significantly during storage but remained acceptable till the end of 75 storage days. Malus cv Cortland study life microwaveassisted assisted MAHD (MAHD 45 (4 5 6 0, (0 05 0.5 W/g. Wg . W g W/g) RSM. RSM (RSM) variables 9.54%, 954 9.54% , 9 54 (9.54%) 100 (10 minutes 7.54 754 7 (7.54 MWPD. MWPD (MWPD) days nonsignificant non 1045 10 10.4 1073 73 10.7 045 0.4 069 69 0.6 cfug cfu respectively 1011 11 10.11 569 5.69 4 ( 0. (RSM 95 9.54 (9.54% (1 7.5 (7.5 (MWPD 104 10. 107 04 06 101 10.1 56 5.6 9.5 (9.54 7. (7. 5. 9. (9.5 (7 (9. (9

BACKGROUND: The current coronavirus disease 2019 (COVID-19) pandemic has stressed why a change towards resilient, robust and sustainable supply chains is more imperative than ever. This is especially true for supply chains of perishable foods, where issues such as the bullwhip effect cause not only economic but also environmental damage. OBJECTIVES: The key objectives of this study are to gain a deeper insight into correlations regarding the causes of the bullwhip effect and to see how a sinusoidal stimulus is affecting the generation of food waste. METHOD: A simplified beef food chain was modelled in Tecnomatix Plant Simulation®. As the bullwhip effect consists of a simplified parameterisation of an excitation duration (period length) and its height (amplitude), these two variables were used to generate a sinusoidal stimulus. The simulation results were statistically verified and checked for commonalities and differences with the already established scientific knowledge. RESULTS: While the expected higher sensitivity of the front links of the supply chain to waste generation can be confirmed, the results of a long stimulation period suggest that the negative effects of the bullwhip effect do not increase indefinitely. CONCLUSION: The analysis of the results has shown that previous theories can be transferred, but that the variation of the variables entails new insights for the interdependencies of the amplitude and period length and their influence on the output variable waste. CONTRIBUTION: The study contributes to a more holistic understanding of the bullwhip effect and, in particular, its implications within a perishable food supply chain.